Milk protein

Xem 1-20 trên 24 kết quả Milk protein
  • Milk evolved as a means of providing for the postnatal needs of the developing mammalian neonate. Any perception that milk is a simple, homogeneous fluid does not adequately acknowledge the remarkable array of complex activities and functionalities of its constituent components.

    pdf350p taurus23 27-09-2012 80 16   Download

  • Book "Milk Production - Advanced Genetic Traits, Cellular Mechanism, Animal Nutrition and Management" is made for the publication of continuation of advances in the knowledge involving milk production. This book is divided into two main sections and is devoted to more specific consideration of areas with aspects of genetics factors and the molecular and cellular mechanisms, animal management, nutrition and husbandry.

    pdf378p camchuong_1 04-12-2012 35 7   Download

  • Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học thế giới đề tài: Genetic polymorphism of milk proteins in African Bos taurus and Bos indicus populations

    pdf0p toshiba19 15-11-2011 30 2   Download

  • The casein milk proteins and the brain proteinsa-synuclein and tau have been described as natively unfolded with ran-domcoil structures,which, inthecaseofa-synucleinandtau, have a propensity to form the ®brils found in a number of neurodegenerative diseases. New insight into the structures of these proteins has been provided by a Raman optical activity study, supplemented with di€erential scanning cal-orimetry, of bovineb-andj-casein, recombinant humana-, b-andc-synuclein,

    pdf9p research12 29-04-2013 16 2   Download

  • Milk provides nutritional, immunological and developmental components for newborns. Whereas identification of such components has been per-formed by targeting proteins and free oligosaccharides, structural and func-tional analyses of the N-glycome of milk glycoproteins are scarce.

    pdf13p cosis54 09-12-2012 16 1   Download

  • One of the greatest challenges faced by the food scientist is man himself with his highly sensitive oral equipment for evaluating food texture. The recognition of this challenge leads immediately to two questions: ‘How can we characterize the texture of foodstuffs in a manner that will reflect human perceptions?’ and, then, ‘How may we preserve, formulate and process products in a way that will be acceptable to the consumer?’

    pdf514p tom_123 14-11-2012 63 21   Download

  • As a milk trader, you are aware that no other food gets spoilt more easily than milk. Just as people like milk for its nutritive value, bacteria that cause milk spoilage also do. This guide is designed to help you learn how to reduce the losses caused by spoilage to allow you to increase your profits. The guide has been put together with the participation of a pilot group of small-scale raw milk traders in various parts of Kenya to ensure that the material and methods suggested are relevant, simple and practical, thus making them directly applicable within your circumstances.

    pdf16p conduongdinhmenh 07-05-2013 16 4   Download

  • Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học thế giới đề tài: Genetic parameters for lactation traits of milking ewes: protein content and composition, fat, somatic cells and individual laboratory cheese yield

    pdf16p toshiba19 08-11-2011 30 3   Download

  • Supplementing aids can be paid for liquid skimmed milk used in the manufacture of casein and in feeding. They can also be approved for SMP employed in feedstuff, making it more competitive compared to vegetable proteins. The subsidy rate granted takes into account market conditions, e.g. it was reduced to zero in October 2006, as EU market prices for milk protein became exceptionally high. In general, comparable aids are provided for the use of cream, butter and concentrated butter.

    pdf74p conduongdinhmenh 07-05-2013 14 3   Download

  • Theoretical training starts with an explanation of the digestive system of ruminants and how ruminant animals are different from non-ruminants. Diagrammes of the diges- tive system of ruminants in power-point slides as well as video clips on the digestion and absorption of different nutrients is also shown during the training. The session on animal feeding includes name, identification, class of feed, major sources of nutrients, i.e. energy and protein, dry matter content, palatability, digestibility, intake etc.

    pdf186p conduongdinhmenh 07-05-2013 31 3   Download

  • Organic milk producers usually begin as operators of conventional dairies that go through what can be a challenging and costly transition process. Many changes in such areas as animal husbandry, land and crop management, sourcing new and different inputs, and initiation of the certification process, among others, are required during transition. For example, the pasture and cropland providing feed for organic dairies must be managed organically for a minimum of 36 months before it can be certified.

    pdf45p conduongdinhmenh 07-05-2013 14 3   Download

  • MFG-E8 (milk fat globule-EGF factor 8) is a peripheral membrane glycoprotein, which is expressed abundantly in lactating mammary glands and is secreted in association with fat globules. This protein consists of two-repeated EGF-like domains, a mucin-like domain and two-repeated discoidinlike domains (C-domains), and contains an integrin-binding motif (RGD sequence) in the EGF-like domain. To clarify the role of each domain on the peripheral association with the cell membrane, several domain-deletion mutants of MFG-E8 were expressed in COS-7 cells. ...

    pdf10p research12 01-06-2013 16 2   Download

  • The milk protein proteose peptone component 3 (PP3), also called lacto-phorin, is a small phosphoglycoprotein that is expressed exclusively in lactating mammary tissue. The C-terminal part of the protein contains an amphipathic helix, which, upon proteolytic liberation, shows antibacterial activity. Previous studies indicate that PP3 forms multimeric structures and inhibits lipolysis in milk.

    pdf12p cosis54 08-12-2012 19 1   Download

  • b-lactoglobulin (LG) is a major bovine milk protein, containing a central calyx and a second exosite beyond the calyx to bind vitamin D; however, the biological function of LG in transporting vitamin D remains elusive. Crystallographic findings from our previous study showed the exosite to be located at the pocket between the a-helix and b-strand I.

    pdf15p viettel02 22-02-2013 10 1   Download

  • Folate is an essential vitamin involved in a number of biological processes. High affinity folate binding proteins (FBPs) exist both as glycosylphospha-tidylinositol-linked, membrane associated folate binding proteins and as soluble FBPs in plasma and some secretory fluids such as milk, saliva and semen. The function and significance of FBPs are unresolved, however, it has been suggested that they may facilitate folate uptake, e.g. during suck-ling.

    pdf8p fptmusic 11-04-2013 16 1   Download

  • The intracellular role of placental protein 17b (PP17b)/ TIP47has been controversial, because it is considered tobe a protein required for mannose 6-phosphate receptor trans-port from endosome totrans-Golgi as well as a neutral lipid droplet-associatedprotein.The similaritybetween theamino acid sequences of PP17 variants, adipophilin and perilipins, andbetween their gene structures indicate that PP17baswell as other alternatively spliced PP17 variants belong to the lipid storage droplet protein family, containing also some differentiation factors....

    pdf13p tumor12 20-04-2013 13 1   Download

  • Caseins are highly phosphorylated milk proteins assembled in large colloidal structures termed micelles. In the milk of ruminants, as1-casein has been shown to be extensively phosphorylated. In this report we have determined the phosphorylation pattern of humanas1 -casein by a combi-nationofmatrix-assisted laserdesorptionmass spectrometry and amino acid sequence analysis. Three phosphorylation variants were identified. A nonphosphorylated form, a variant phosphorylated at Ser18 and a variant phosphory-lated at Ser18 and Ser26.

    pdf5p tumor12 20-04-2013 15 1   Download

  • Tiêu chuẩn này áp dụng cho sữa bột dùng để sử dụng trực tiếp. ISO 5542 : 1984 Sữa. Xác định hàm lượng protein -– Phương pháp nhuộm màu đen Amido (Milk - Determination of protein content - Amido black dye-binding method). TCVN 4830-89 (ISO 6888 : 1983) Vi sinh vật học. Hướng dẫn chung phương pháp đếm vi khuẩn staphylococcus aureus. Kỹ thuật đếm khuẩn lạc.

    doc6p nguyenvanquy1607 15-06-2010 230 119   Download

  • Vegetarians of all types can achieve recommended nutrient intakes through careful selection of foods. These individuals should give special attention to their intakes of protein, iron, and vitamin B12, as well as calcium and vitamin D if avoiding milk products. In addition, vegetarians could select only nuts, seeds, and legumes from the meat and beans group, or they could include eggs if so desired. At the 2,000­calorie level, they could choose about 1.5 ounces of nuts and  2 /3 cup legumes instead of 5.

    pdf40p ut_hai_can 26-12-2012 23 4   Download

  • As a result of adaptation to desert conditions, camels acquire the ability to produce diluted milk. This involves the production of milk with a higher water content when the animal is dehydrated than when it is fully watered. They do this by withdrawing water preferentially from the intestines under the action of prolactin and oxytocin. The ability to dilute milk under similar conditions of water stress has also been demonstrated in women and in cows. Milk dilution is not known in other mammals.

    pdf38p conduongdinhmenh 07-05-2013 25 4   Download


Đồng bộ tài khoản